Cream 20% fat

Cream of 20% fat content obtained from milk for culinary purposes is used mainly for preparing a variety of sauces, confectionery creams, mousses, original desserts, as well as parfé ice cream. Along with 10% fat cream, this dairy product is added to tea or strong coffee to soften the taste. In addition, many second-course recipes, as well as puree soups, involve the addition of 20% fat cream, which have a delicate consistency and give the finished dish an unsurpassed creamy structure.

Despite the considerable fat content, cream of 20% fat content is distinguished by the presence of a large amount of carotene, and therefore this product is recommended to be consumed by all groups of the population, regardless of age. In addition, due to the lecithin content, this type of milk cream acts as a wonderful preventive agent for atherosclerosis.